[A few Shabbatot ago, I had lunch at some Sephardic friends’ home; I asked for the recipe of the delicious Lamb Shoulder we had and Mrs. Alma Ohayon emailed me this one. CS]

Stuffed Lamb Shoulder

Serves 6

Photo by: Alma Ohayon

Ingredients

1 shoulder of lamb, weighing about 5 lb 8 o, boned and trimmed

2 tbsp olive oil

1 tbsp honey

1 tbsp flour, blended with 1 tbsp water

1 cup beef or chicken stock

Stuffing

1 tbsp oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 cup lean ground lamb

1/2 cup long grain rice

1/2 cup water

salt and pepper

1 tsp ground cumin

1 tbsp chopped cilantro

1/2 cup chopped almonds

1/4 cup raisins

12 no-soak dried apricots, chopped

1 egg, slightly beaten

Directions

Preheat the oven to 350 F. Prepare the stuffing. Heat the oil in a large skillet over medium-heat. Add the onion and cook for 3 to 5 minutes or until it begins to soften. Add the garlic and ground lamb and cook for 4 to 5 minutes, stirring to break up the meat. Stir in the rice and cook for 4 to 5 minutes, or until translucent, stirring frequently.

Stir in the water, salt and pepper, and cumin. Cook covered over medium-low heat for 12 to 15 minutes, or until the liquid is absorbed and the rice is just tender. Remove the from the heat. Add the remaining stuffing ingredients.

Open the meat out flat, skin side down. Spread over the stuffing roll. Roll up tightly and secure with string. Brush with oil. Place on a rack in a roasting pan. Roast for 50 minutes for medium. Brush with honey 15 minutes before the end. Transfer to a serving plate to rest, tented with foil for 15 minutes.

Pour of all except 2 tablespoons of the fat. Set the pan over medium-high heat. Whisk in the flour mixture, stock and vinegar. Bring to a boil while stirring; simmer for 8 minutes, or until thickened. Serve with the lamb.